![Mama's Rum Cake](https://cdn.statically.io/img/www.southernliving.com/thmb/6VLShh6k2nxd-19r7H1mCkhWI_s=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2590401_mamas_7341_0_0_0-1db25d36d6e14cb2a79fb8eedd02f5d2.jpg)
This rich, spirited Bundt cake recipe comes from Mildred "Mama Dip" Council, of the famed Mama Dip's Kitchen in Chapel Hill, NC. A double dose of rum in the cake and in the glaze makes it extra moist and fragrant. One bite and you'll see why it's a favorite Council family recipe.
Ingredients
Cake
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3 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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⅛ teaspoon salt
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1 ½ cups unsalted butter, softened
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1 ½ cups granulated sugar
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2 teaspoons vanilla extract
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3 large eggs
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1 large egg yolk
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¾ cup (6 oz.) gold rum (such as Bacardí Gold)
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¾ cup heavy cream
Rum Syrup
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½ cup unsalted butter
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1 cup granulated sugar
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½ cup (4 oz.) gold rum (such as Bacardí Gold)
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½ teaspoon vanilla extract
Directions
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Prepare the Cake: Preheat oven to 350°F. Generously coat a 10-inch (10- to 15-cup) Bundt pan with cooking spray; set aside. Stir together flour, baking powder, baking soda, and salt in a bowl; set aside.
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Beat butter, sugar, and vanilla in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, and egg yolk, beating well after each addition. Reduce mixer speed to low; gradually beat in rum. Add flour mixture to egg mixture in thirds, alternately with heavy cream, beginning and ending with flour mixture, beating on low after each addition.
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Transfer batter to prepared Bundt pan, smoothing the top. Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 50 to 55 minutes (cover loosely with aluminum foil after 30 minutes to prevent excess browning, if needed). Remove from oven.
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During final 10 minutes of bake time, prepare the Rum Syrup: Melt butter in a saucepan over medium. Add sugar and ¼ cup water; let mixture come to a boil. Boil, stirring occasionally, until syrupy, about 5 minutes. Carefully add rum and vanilla. (Mixture will bubble.) Boil, stirring often, 1 minute. Remove from heat.
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Using a wooden skewer, poke warm cake in pan all over. Spoon ¾ cup of the Rum Syrup evenly over cake. Let stand 10 minutes. Invert onto a cake stand. Spoon remaining Rum Syrup (about ½ cup) evenly over top. Let cool at least 20 minutes or up to 8 hours before serving.